Apple Crumb Pie (Terra Americana)

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Apple Crumb Pie

To me apples are the color and flavor of fall. All the different hues, from ruby red to granny smith green, there is nothing so full of comfort and promise. This pie has evolved. It had been years since I last made it because I was stumped for what to use as the crumb topping. Then last winter I was making Pizza Rustica from Baking with Julia and I fell in love with the sweet dough the dish called for. It inspired me to make this crumb pie again and simply use the almond flour and sugar for the crumb topping. What a perfect dessert to curl up in front of the fire with on a frosty fall night.

1/2 a recipe for Pasta Frolla (Italian Sweet Dough) or your own favorite pie crust
5 peeled and sliced apples
1 tsp Russian Mulling Spice
1/2cup brown sugar
1 cup Almond Flour
1/4 cup butter or Earth Balance

Preheat oven to 400 degrees F. Form dough in a 9" pie pan. Arrange apple slices in unbaked pie shell. Sprinkle Russian Mulling Spice over apples. Mix sugar with flour; cut in butter until crumbly. Spoon mixture over apples. Bake in preheated oven for 40 min, or until apples are soft and top is lightly browned.

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Photo Credit: Julie Cecchini

Posted in Gluten Free, The dish on Dessert | Permalink | Comments (0)

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Apple Crumb Pie

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